Description

Anise is the dried ripe fruit of the herb Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin, and fennel. Anise seeds are greenish-brown crescent shaped seeds that have a distinctive pleasant licorice-like smell and flavor. Anise is not related to the European plant whose roots are the source of true licorice.

Anise Stems.

Origin

Most Anise comes from Spain. Egypt and Turkey are also producers of Anise. Spanish Anise has a higher volatile oil content and has a better flavor and appearance. Thus considered premium. Ancient Romans hung Anise plants near their pillows to prevent bad dreams. Anise was also enjoyed by the early Egyptians and Greeks. In first century Rome, anise was a flavoring in mustaceus, a popular spice cake baked in bay leaves and eaten after a feast to prevent indigestion.

Anise Seeds.

Use

Europeans use Anise in cakes, cookies, and sweet breads. To add special flavor and texture to baked goods, brush rolls or sugar cookies with beaten egg white and sprinkle with Anise Seed before baking. Roasting anise seeds enhances the flavor. Anise is also used whole or crushed in seafood dishes, stews, curries, cheese, pickles. It is also used in Portuguese, Italian, French, German and Middle Eastern cuisines. Anise is used in seasoning blends such as curry, sausage, pepperoni and hoisin seasonings.

Ground Anise.